Roasted Beet Salad With Pumpkin Seeds Recipes

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BEET SALAD WITH PUMPKIN SEEDS



Beet Salad With Pumpkin Seeds image

This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.

Provided by Busters friend

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs beets, raw without stems and leaves
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon basil, finely chopped, fresh
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra virgin olive oil
1/4 cup pumpkin seeds, roasted, salted
1/2 cup green onion, finely chopped

Steps:

  • Scrub beets and steam until soft. Remove from heat and cool.
  • Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
  • Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
  • Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

Nutrition Facts : Calories 300.6, Fat 21.3, SaturatedFat 3.1, Sodium 331.4, Carbohydrate 25.2, Fiber 5.3, Sugar 18.5, Protein 6.2

ROASTED BEET SALAD WITH PUMPKIN SEEDS



Roasted Beet Salad With Pumpkin Seeds image

Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.

Provided by Abby Girl

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs beets, fresh
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons lemon juice, fresh
1 pinch salt
Baby Spinach (optional)
1/4 cup pumpkin seeds, toasted

Steps:

  • Preheat oven to 450.
  • Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
  • Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
  • Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
  • If making in advance, bring to room temperature before serving.

Nutrition Facts : Calories 150, Fat 7.4, SaturatedFat 1.2, Sodium 153.2, Carbohydrate 19.5, Fiber 3.3, Sugar 15.1, Protein 4

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